Grilled Vegetables With Balsamic Dressing

Ingredients: (Conversion Chart)

• ¼ cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• ¼ cup extra-virgin olive oil
• Salt
• Pepper
• 1 red onion, cut into 8 wedges
• 2 zucchini, quartered lengthwise
• 2 yellow squash, quartered lengthwise
• 10 ounces asparagus, trimmed
• 1 roasted red bell pepper, cut into strips
• 1 cup arugula, chopped
• 1 cup mixed baby greens

Directions:

1. In a bowl, whisk balsamic vinegar, Dijon mustard, garlic and rosemary to make dressing. Gradually whisk in oil. Season with salt and pepper.
2. Heat grill to medium high. Brush onion, zucchini, yellow squash and asparagus with ½ of the balsamic dressing. Sprinkle with salt and pepper. Grill vegetables until just cooked through, turning occasionally. Allow to cool slightly, then cut vegetables and place in large serving bowl.
3. Add roasted bell pepper, arugula and greens; toss with enough remaining dressing to coat. Season with salt and pepper.

Nutrition Info:

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